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The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J Provost et. al

By: Provost, J Joseph.
Material type: TextTextPublisher: NJ : Wiley, 2016.Description: 522p.ISBN: 9781118674208.Subject(s): FOOD SCIENCE AND NUTRITIONDDC classification: 664.07
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Item type Current library Call number Status Date due Barcode
TEXT BOOKS JDBI Learning Resource Center 664.07 THE (Browse shelf(Opens below)) Available 18369

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